In a medium bowl, lightly stir together flour, baking powder, remaining 4
teaspoons sugar and remaining 1 teaspoon salt. Cut in shortening until mixture
resembles coarse crumbs. Add water a little at a time, mixing. Shape dough into
large ball. Divide into equal pieces, carefully shaping into large or small
balls, as desired. Roll each ball into a circle.

Place about 2 tablespoons meat filling on each pastry circle, working it to
about 1/2-inch of edge. Moisten dough slightly with water, fold in half to form
a crescent and press edges together with tines of a fork.

Place empanadas on a greased baking sheet; bake until golden brown, about 10
minutes.